Once in awhile I get ambitious and try to make some kind of Turkish food. We ate so many great things in Turkey and my mother in law makes some great food that you just can’t find here. Lahmacun is a kind of Turkish pizza we would eat at my husbands house and almost everywhere we went in Turkey. Lately I’ve found myself craving it quite often so I finally decided to give it a try.
The dough needs to be very thin and very soft so you can roll these up to eat them. My attempts at traditional Turkish dishes haven’t been great, and I was almost certain my first attempt at this wouldn’t come out well. I scoured a bunch of recipes trying to find to find what seemed like the right mix of ingredients and measurements that I wouldn’t have to convert. I ended up using this Food Network recipe as a guideline but changed some things around to make these as close to what I remembered eating in Istanbul.
Lahmacun adapted from Food Network
3/4 teaspoon dried yeast
1/2 teaspoon sugar
1 1/2 cups lukewarm water
2 1/4 cups flour
1/2 teaspoon salt
1 lb ground beef
1/2 cup pepper paste (see above for substitute)
3 green onions, chopped
1/2 cup fresh parsley, chopped
1 glove garlic, minced
1 T dried mint
1 T cumin
juice of 2 lemons, plus extra to add before eating
olive oil for pan
1. Add the water and yeast to the bowl of stand mixer and let sit for about 10 minutes. Then add the rest of the dough ingredients to the bowl and mix using the dough hook for about 5 minutes, until it forms ball.
2. Remove the dough ball and place it in a greased bowl. Cover with a clean towel and let it rise for an hour.
3. While the dough is rising begin to make the filling. Heat some olive oil in a pan and add the ground beef, cook until the beef is cooked through. Add the cooked beef and the rest of the filling ingredients to a bowl and mix to combine.
4. When the dough had risen, preheat your oven to 450 degrees and place a pizza stone or baking sheet in the oven. Divide the dough into 8 pieces, roll each piece into a ball, cover and let rise for another 15 minutes.
5. One at a time roll each ball out on a floured surface until very very thin. When you think it’s think you’ve rolled them out thin enough, keep going a bit more. I found it was easier to add the rolled out dough to the pizza stone and then add the filling. You could also add the filling and then put it on the stone but I am clumsy and know I would end up dropping it.